pty bowl (metal would be the best) and a wire whisk (or
rst, make the coconut macaroon filling:
With two racks in the middle of your
nning jar.
Layer the ingredients in the jar as listed above
ended before adding the next egg.
Preheat the oven to
Mix the cake mix as directed on the back of the box and preheat the oven to the degree listed on the box.
Add the Cream of Coconut and the shredded coconut to the cake mix. Stir well.
Liberally grease and flour the bundt pan!
Pour into a bundt pan and bake until a pick inserted into the cake comes out clean. (You will add approximately 20 minutes to the bake time listed on the box to account for the extra moisture in the cake.).
When cake is done, cool for 20 minutes, then invert onto a cake stand or plate.
>the oven and let the coconut sit in the
ith jalapenos, you can adjust the heat by removing some seeds
ew raisins or nuts in the bottom of tart shells.
epare coconut: Preheat
egrees Celsius.
Melt the butter and lightly grease
Prepare cake mix as directed in 3 or 4 round cake pans.
Let cool completely.
In mixer, whip whipping cream until very fluffy. Add sugar and blend.
Punch holes in first layer of cake and add 1/4 of cream of coconut.
Smooth over cake.
Position cake on serving plate. Top with 1/4 cup coconut and some whipping cream (enough to cover layer).
Repeat with remaining cake layers.
Ice entire cake with remaining whipping cream and press coconut to cover entire cake.
Best after sitting 1 day before serving.
n 300 degree oven until the skin (peel) starts to fall
1. Prepare the Chai ahead of time by
erving.
Coconut Shrimp:. Buy shrimp cleaned and with the tails Left
Follow directions on the back of the box to bake cake.
After baking the cake, pierce the top of it with a knife.
Pour the Eagle Brand milk on top; let it soak in.
Put Cool Whip on top of that, then add the frozen coconut.
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
o mashed potatoes and mash the whole mixture well.
Add
Cook sugar and water 10 minutes. Add the flavoring.
Pour mixture over baked cake while it is still warm.
Let set until cool and turn out on cake plate. Frost with 7-Minute Frosting and sprinkle with coconut.
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.